Protein Carrot Cornbread Muffins

30 Jul

Sometimes all you want is cornbread. But the fatty, carb-loaded version just won’t cut it. Especially when you’re bringing a snack to a friend who just had a baby. In her case, health, protein and nutrients are key with all food choices. So I knew I had to step it up a notch.

Protein Carrot Cornbread Muffins |

These cornbread muffins are far from ordinary. They’re loaded with shredded carrots, have tons of protein from a powder, are vegan, and crazy flavorful. Oh, they’re also low in fat, gluten free and wonderfully moist! You can pretty much please anyone with these bad boys, new moms included 🙂

Protein Carrot Cornbread Muffins |

Of course I had to bust out the corncob-shaped silicone baking mold! There are only so many uses for that thing 😛

Protein Carrot Cornbread Muffins, adapted from SuzLyfe

Makes 12 muffins

  • 1.5 C shredded carrot
  • 1 C gluten free cornmeal
  • 1/2 C gluten free all purpose flour
  • 1/2 C vanilla protein powder of choice (gluten free)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 2 packets stevia
  • 1 tsp cream of Tartar
  • 1 C skim or nondairy milk mixed with 1 tsp lemon juice
  • 2 tbsp ground flaxseed meal mixed with 6 tbsp water

Preheat oven to 350° and spray silicone muffin molds with PAM.

Spread shredded carrots on a pan lined with aluminum foil. Place in oven for 5 minutes go reduce some of the moisture.

Mix dry ingredients together in a large bowl. In a medium bowl mix together the wet ingredients.

Add wet to dry, mix well, then add in the carrots.

Scoop batter into prepared silicone muffin molds. Make them full to the brim! You should get 12 muffins. Optional set filled silicone molds onto a baking sheet – this will make it easier to put into and get out of the hot oven.

Bake 20-22 minutes, or until golden brown. Remove from oven and let cool down enough to pop them out of the molds. Let cool completely on a wire rack. Eat immediately, and store leftovers in an airtight container in the fridge.

Protein Carrot Cornbread Muffins |


3 Responses to “Protein Carrot Cornbread Muffins”

  1. SuzLyfe July 30, 2015 at 6:32 am #

    I love this twist! Carrot is such a great add-in. So much natural sweetness and love the texture. Now I will have to try these!

  2. athleticavocado July 30, 2015 at 11:05 am #

    I love the sound of carrot and cornbread muffins! Cornbread is my fav 🙂


  1. Roasted Red Pepper and Vegetable Stock Cornbread {vegan, gluten free} | Eat, Drink, Be Healthy! - January 16, 2016

    […] no secret that I love cornbread. Whether it’s crumbly and dry, sweet and moist, made with corn kernels, or shaped like corncobs, I love the cornmeal-based bread. But I’m […]

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